This vegan mayo is creamy and fluffy like regular mayo but without eggs! It’s made with cashews for a rich, full-bodied texture and flavor.

You need to try this homemade vegan mayo! Perfect for use in sandwiches, salads, dips, and more. I love using this mayo in potato salad, chickpea salad, and Japanese sesame dressing. It’s so versatile and easy to make – all you need is a blender! (I love my Nutribullet* for this.)

Homemade Vegan Cashew Mayo FAQ

How long does homemade vegan mayo last?
I recommend using this vegan mayo within 1-2 weeks. If you notice any mold starting to grow, or it develops a weird flavor or smell, toss it. To extend its storage life, keep the mayo in an airtight container in the fridge and always use clean utensils to scoop the mayo.

Tips for Success

Soak the cashews ⟶ For the smoothest mayo, make sure you soak the cashews overnight or in hot water for at least 10 minutes before blending.

Use a high power blender ⟶ If your blender is too weak you will end up with a gritty mayo with small chunks of cashews. I recommend using a Nutribullet* or Vitamix*.

jar of vegan mayo with a spoonful of mayo next to it

How to Use Vegan Cashew Mayo

Vegan “Tuna” Mayo Onigiri (coming soon!)
Japanese Sesame Dressing (coming soon!)
chickpea salad
potato salad
pasta salad
sandwiches
salad dressings (vegan ranch or Caesar Salad dressing)
as a dip for steamed veggies (I dipped steamed asparagus in Japanese mayo all the time when I was little)
as a topping for okonomiyaki

If you try out this vegan cashew mayo, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:5

Soak Time:10

Servings: 1 cup

Ingredients

1 cup raw cashews soaked overnight or in hot water for at least 10 minutes
½ cup water
2 tsp lemon juice
2 tsp apple cider vinegar or rice vinegar
½ tsp salt
½ tsp dijon mustard
1 tsp nutritional yeast*
⅛ tsp garlic powder
½ tsp sugar optional

Instructions

Add all ingredients to a blender and blend until smooth. Add extra water if needed to help blend, but try not to add too much or your mayo will be too thin.
Transfer to an airtight jar, cover, and store in the fridge. It will thicken slightly after a few hours in the fridge.

Nutrition Facts

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